1 bunch of escarole
3 cloves of garlic
1 can of cannellini beans
rip the chard into smaller sized piece, feel free remove the leaves from the stems.
you can chop the stems finely and us them too!
chop the garlic.
saute the chard in the olive oil, keeping the pan covered until the chard has reduced to at least half.
while that cooks down, saute the garlic until lightly browned.
these should finish around the same time.
(want to use just one pan? star the garlic and just when then become soft add the chard and finish cooking the garlic and the chard together).
when the chard is cooked to the tenderness of your liking pour the drained can of cannellini beans into the pan and cook until the temperature is uniform.
(you can use the liquid for the can as a 'sauce' by adding it all to the pan, but most folks find that way too starchy).
any soft bean will do, I just like white beans
when ready to serve, this works very well with tuna -- steak or in a can